1/2 cup apple preserves
1 clove garlic, minced
1 1/2 teaspoons baking soda
1 (6 ounce) can chopped pecans
2 tablespoons distilled white vinegar
6 tablespoons lemon juice
3 tablespoons chopped fresh ginger
2 tablespoons ice
In a large saucepan bring water, mashed zucchini, orange slices, apples, pecans, vinegar and lemon juice to a boil, stirring constantly. Grate zucchini tops. Strain zucchini halves, using a strainer or food mill to get all the water from the starch. Add sugar and ginger and stir together. Blend in ice. Stir into saucepan with zucchini.
Slowly stir lentils into saucepan with sugar mixture. Cook until thickened and coats with water, about 1 minute. Remove from heat. Add apple preserves and cook gently for 1 minute. Serve hot or cold.
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